Course 1 – Boar Belly

Hog Wild Wild Boar Belly | Charred Taber Corn Foam | Buffalo Berry | Galimax Cucumber

Course 2 –  Noble Premium Bison Tenderloin

Foraged Yarrow | Galimax Potato | Bison Blood Pudding

Course 3 – Raspberry Curd

Alberta Eggs | Thistle Cake | Milk Crumb | Whipped Buttermilk

Featured Producers:

• Noble Premium Bison (Calgary) Bison Tenderloin
• Alberta Eggs
• Hog Wild Specialities (Mayerthorpe) wild boar
• Taber corn
• Galimax Trading (Nobleford) Cucumber, potato

WELCOME TO THE WILDERNESS™

Sauvage: /so.vaj/ From Old French sauvage, from silva (“forest”)

There was once a little girl that grew up in the North. She played in the forest, picking berries and collecting pine cones to make meals for her animal friends. In her journey she learned the art of cooking, working in restaurants all over Canada and New York, even competing in L.A. She found her roots in the mountains, and now creates Tasting Menus to share the bounties of the fields, forests, and streams. With a focus on sustainability, the menus change frequently to reflect what is available, not just in that season, but in that moment. Let our servers guide you in a tasting menu experience, whether it be “the Hunter” or the strictly plant based alternative, “the Gatherer”.

Raised in northern Alberta, Chef Tracy Little grew up hunting and foraging with her forester father. Later, the young culinarian developed an appreciation for food that tells a story about the place it comes from. That passion for hyper-local food that evokes a multi-sensory experience is the driving force behind Sauvage, a fine dining spot in the mountain town of Canmore.

What made you want to become a chef?

” I have hardcore ADHD, a love of science and biology, and an intense passion for the arts. I am not the best painter or musician, but I can fuse my love of the outdoors with my love of sensory experience. It is everything I ever wanted, in a package.”

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